Curried tuna balls

YOU
17 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

185.00 g tuna — tinned, drained and flaked
1.00 onion — small, chopped
30.00 ml fresh parsley — finely chopped
10.00 ml curry powder
190.00 ml breadcrumbs — fresh
2.00 eggs — extra large, whisked
15.00 ml lemon juice
sea salt and freshly ground black pepper
30.00 ml margarine
30.00 ml flour — cake
190.00 ml milk
400.00 ml breadcrumbs — fresh
oil — for shallow frying
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Method:

Mix the tuna, onion, parsley, curry powder, 180 ml breadcrumbs, eggs and lemon juice in a mixing bowl. Season to taste with salt and black pepper.
Melt the margarine in a saucepan and stir in the cake flour until smooth. Gradually add the milk while stirring constantly. Heat until the mixture comes to the boil and thickens. Mix the white sauce with the tuna mixture and cool.
Drop spoonfuls of the mixture in the remaining 400 ml breadcrumbs, shape into balls and chill for 30 minutes (the mixture is fairly slack).
Fry the balls in hot oil until done and golden brown.
Makes about 17 balls.



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